1/2 teaspoon vegetable oil
1/8 cup cubed or sliced cooked chicken 1/2 medium chopped onion 1 stalk celery, chopped 6 baby carrots, chopped 2 cloves roasted garlic, minced Salt and pepper to taste 3 cups water 1 teaspoon chicken base 1 cup thin egg noodles
In a small pot over medium heat, cook chicken pieces in oil until browned on both sides. Cover with lid. Stir in onion, celery, carrots, garlic, salt and pepper and cook 2 minutes more. Pour in water and chicken base, and bring to a boil. Reduce heat and simmer 45 minutes. Simmer until carrots are just tender.
Stir the noodles into pot (water should be boiling) and cook until tender, 10 minutes.
Return chicken meat to pot just before serving.
Serves 1 (with leftovers).
Per serving: 249 calories; 6 g fat (1 g saturated fat; 22 percent calories from fat); 38 g carbohydrates; 53 mg cholesterol; 1,181 mg sodium; 12 g protein; 3 g fiber.
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